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Subject: Temporary Seafood HACCP Alliance Seafood HACCP Segment Two Training Course Policy UpdateDate: Tuesday, April 14, 2020 3:48:57 PMAttachments: Virtual Segment 2 Course Registration Form 04.14.2020.docx

Protocol SHA Virtual Segment 2 final draft 4-14-20.pdfZoom Guide for Virtual Seg 2 (1).pdf

Hello all,

The SHA Executive Committee has approved the following Temporary RemoteDelivery Options During COVID-19 Outbreak.

Background

The SHA has been asked to consider temporary remote training options in the context ofWHO, federal, and other guidance about geographic restriction and social distancingstrategies to slow the spread of COVID-19. In response to these requests, the SHAExecutive Committee has decided to temporarily amend its current policy for SeafoodHACCP Segment Two Training Courses only. Currently, SHA Seafood HACCP courseregistrations (with the exception of the Cornell internet Segment One course) are onlyapproved for in-person courses. The SHA believes it is imperative that courses beavailable, provided in a high-quality manner, and that they do not increase public healthrisks. The policies outlined below provide options for remote delivery. They include detailedrequirements that MUST be followed if the SHA Seafood HACCP Segment Two TrainingCourse is delivered remotely. AFDO (aking@afdo.org) is available to answer anyquestions.

Policy Amendment

In response to the COVID-19 pandemic and heightened concern for spread throughperson-to-person contact, the Seafood HACCP Alliance (SHA) has temporarily instituted aprotocol for conducting Segment Two HACCP training courses through virtual learningplatforms. The following protocol outlines the requirements for Segment Two HACCPtraining course equivalency when conducting the training through virtual learning platforms. Virtual learning protocols will be effective through May 31, 2020. This termination date willbe reassessed and extended as necessary to accommodate current state and federalpolicies regarding social distancing. This protocol only applies to the delivery of the SHASeafood HACCP Segment Two Training Course.

What You Should Do Now

1. Review the policies below to ensure you are able to meet the requirements ofhosting a remote training event.

2. Optional - Review the Zoom Guide for Virtual Learning document (attached)

mailto:aking@afdo.orgmailto:info@seafoodcertification.commailto:info@seafoodcertification.commailto:jeff.davis@dmr.ms.govmailto:charmon@nsf.orgmailto:pivarnik@uri.edumailto:cdoan@impactwashington.orgmailto:villalba@vt.edumailto:lnoriega@ciad.mxmailto:mail@claudiafigueiredo.ptmailto:vng@spa-food.orgmailto:Christina.Dewitt@oregonstate.edumailto:erin.bergwin@wi.govmailto:jmgcchl@gmail.commailto:amm0167@auburn.edumailto:david@safefoodtest.commailto:lbeeche@clemson.edumailto:lbeeche@clemson.edumailto:nancy.balcom@uconn.edumailto:sandy@acsbizconsulting.commailto:lance@fsqservices.commailto:Krystal.Jenkins@pfgc.commailto:info@hawaii-seafood.orgmailto:info@hawaii-seafood.orgmailto:brehann.corveau@alaska.govmailto:subdireccion@imecca.org.mxmailto:ken@seattlefish.commailto:fiverafh@gmail.commailto:mrousselon@pjrfsi.commailto:chad.barker@gfs.commailto:otwell@ufl.edumailto:Whitney.Moore@noaa.govmailto:Whitney.Moore@noaa.govmailto:ccoles@spa-food.orgmailto:lweddig@nfi.orgmailto:dhicks@udel.edumailto:klg9@cornell.edumailto:karla.ruzicka@noaa.govmailto:issc@issc.orgmailto:dozimmer@ufl.edumailto:h.register@ufl.edumailto:mc2544@cornell.edumailto:jason.bolton@maine.edumailto:jeremy.ayers@alaska.govmailto:Courtney.Mickiewicz@vdacs.virginia.govmailto:kreed@afdo.orgmailto:smandernach@afdo.orgmailto:smandernach@afdo.orgmailto:jcorby@afdo.orgmailto:aking@afdo.org

SHA/AFDO Seafood HACCP Training Program

VIRTUAL SEGMENT TWO COURSE REGISTRATION FORM

SUBMIT ONE (1) COMPLETE APPLICATION FOR EACH COURSE DATE

Submit this form with the requested documentation to:

Association of Food and Drug Officials

155 W Market Street – 3rd Floor, York, PA 17401

717-757-2888 fax 717-650-3650 email afdo@afdo.org

Applications must be submitted 7 business days prior to the course start date. Approval must be obtained prior to the start date of the course for Course Completion Certificates to be issued.

1. Applicant

First Name

MI

Last Name

Title

Mailing Address

Phone

Fax

E-mail

2. COURSE: |_| Virtual Segment II (6.5 contact hours) (Please provide justification if planning less than the required contact hours)

Course Date: Virtual Learning Platform: ___________________

Expected Number of Students (maximum of 20):

If course will be taught in a language other than English, list language:

This Course is: (check one) |_| Available to the Public |_| Closed to the Public

3.TRAINERS and Qualifying Credentials: Attach brief vitae for all Assistant Trainers without an AFDO “current” certificate number. Minimum of 2 qualified Trainer for every 10 participants and 1 technical administrator. Note: for classes over 10, the second qualified trainer can serve as technical administrator (list as both below, if applicable).

Name

Certificate # (completed by AFDO)

a. Supervisory Trainer (required)*

b. Technical Administrator (required)

c. Assistant Trainer

d. Assistant Trainer

*Supervisory Trainer must be AFDO “qualified” according to the SHA/AFDO Seafood HACCP and SCP Training Protocol and be present for the duration of the course.

4.AFDO Liaison: (Domestic courses only) Optional – See Section 8.6 of the HACCP and SCP Training Protocol

I will be using the appropriate AFDO Affiliate to help facilitate my course (i.e., registration, purchase manuals, and provide payment to AFDO for course certificates) |_| Yes |_| No

5.Course Agenda: Attach a copy of the course agenda you will be using for this course. Course agenda must meet the requirements as outlined in the Protocol for SHA Virtual Segment Two Trainings. Assure all topics are covered, and minimum contact times are met. You will need to PROVIDE ACTUAL PROPOSED TIMES AND SHOW THAT THE COURSE IS A MINIMUM 6.5 CONTACT HOURS NOTE: If you plan to teach the course agenda in less than the specified minimum contact hours you will need to justify your decision in writing before approval can be considered.

6.training materials:

I certify that all training materials, including guides/manuals, slide sets, and training models used are the approved SHA/AFDO Training Materials as outlined by the Protocols. |_| YES |_| NO

If NO, please explain: ____________________________________________________________________

7.Course registration fee: Total cost/student $

Registration fee must include:

a) $50 per HACCP student to AFDO for recording and preparing the AFDO Certificates of Course Completion

b) $70 for the HACCP manuals (if applicable for Segment Two)

c) $25 per student for Regional Affiliate (Domestic Courses only - optional)

d) $100 shipping fee for the Certificates of Course Completion (International Courses only)

NOTE: The total cost per student should be reasonable for necessary Trainer(s), travel, facilities, equipment, and related materials. If the cost per student is over $600.00, please itemize below. The Alliance does not specify any specific limit for the cost per student, but the course approval process can question any apparently excessive costs in order to encourage access to affordable education that advances seafood safety. All approved open courses with the respective costs per student will be posted on Alliance maintained websites.

Additional Costs per StudentSpecific Justifications

8. Virtual Course Specific Questions (Section 3.2 & 3.3 of the SHA Virtual Segment Two Training Protocol)

· Explain how you will ensure video and audio is live and functional for all participants during the entire training:

· How will you assure the following interactions take place:

· Trainer and participants:

· Participants and other Participants:

· Participants and Course Materials (i.e. FDA Hazards Guide):

· How will you ensure active participation from students:

· Will knowledge assessments and roll-call be used? |_| YES |_| NO

· If no, explain how will you ensure active participation and learning are taking place:

· Explain how will you ensure participant attendance and visual contact throughout the training:

· Group Activities (Section 3.5 of the SHA Virtual Segment Two Training Protocol)

· Explain how you will break out participants for group work:

· Explain how you will ensure all students are participating in group activities:

· Explain how participants will collaborate on developing the product description form, hazard analysis form, and HACCP plans:

· Will a file sharing platform such as Google Documents be used? |_| YES |_| NO

· If no, explain how the product description form, hazard analysis form, and HACCP plans will be shared with participants:

· Explain how group presentations will be conducted:

9. COURSE EVALUATION (Section 3.7 of the SHA Virtual Segment Two Training Protocol)

· Attach a copy of the course evaluation that will be used. Supervisory Trainers are responsible for developing their own course evaluation. The questions included in 3.7 of the virtual training protocol must be listed in the evaluation.

· Explain how you will ensure each participant completes an evaluation:

· Explain how you will submit your evaluations to AFDO at the completion of the course:

10. Miscellaneous Information: For open courses only – please specify any additional information you would like to be included when the course is posted to the Upcoming Courses on the AFDO website (i.e. registration website, any cost differences, etc.). __________________________________________________________________________________________

Signature of the applicant and/or Supervisory Trainer denotes agreement to conduct the described training in accordance with the SHA/AFDO Seafood HACCP and SCP Training Protocols and to be responsible for all fees.

Name:

Date:

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SHA Seafood HACCP Segment Two Virtual Training Course Protocol

1. Title Seafood HACCP Alliance (SHA) Seafood HACCP Segment Two Virtual Training Course Protocol

2. Purpose/Objectives/Goals In response to the COVID-19 pandemic and heightened concern for spread through person-to-person contact, the Seafood HACCP Alliance (SHA) has temporarily instituted a Protocol for conducting Segment Two HACCP training courses through virtual learning platforms. The following Protocol outlines the requirements for Segment Two HACCP training course equivalency when conducting the training through virtual learning platforms. The virtual learning Protocol will be effective through May 31, 2020. This termination date will be reassessed and extended as necessary to accommodate current state and federal policies regarding social distancing.

3. Course Equivalency Criteria 3.1. Course registration and Supervisory Trainer (ST)

3.1.1. In a virtual learning space, there will be new administrative, electronic monitoring tools used to assure participant activity during the course. These should ensure course content and structure is equivalent to any in-person Segment Two HACCP training course.

3.1.2. All virtual training must have at least one ST present for the duration of the training and a technical administrator (TA), see section 3.4.

3.1.3. The ST is responsible for registering the course as a Virtual Segment Two HACCP Training course with AFDO prior to conducting the training.

3.1.4. All virtual training registered with AFDO must follow the Protocols outlined in sections 3.2 - 3.10 below to meet the minimum qualifications for an equivalent in-person Segment Two HACCP training course.

3.2. Participant Identification and Verification 3.2.1. All participants must have video and audio connections for the duration (6.5 contact hours)

of the training (excluding breaks) to ensure required course contact times are met 3.2.1.1. Participants must ensure they have sufficient capabilities to participate in virtual

HACCP training (video and audio connection, broadband internet, appropriate virtual platform software etc.)

3.2.1.2. Participants must be familiar with virtual learning space and document sharing platforms prior to attending the training

3.2.1.3. For those not familiar, recommend a 30 minute required troubleshooting session, in addition to the 6.5 contact hours.

3.2.2. Virtual training may not exceed 20 participants and there must be a minimum of two qualified trainers for every 10 participants.

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3.3. Participant engagement 3.3.1. Trainers must be able to actively engage all participants for the duration of the virtual

training. Trainer(s) must implement targeted strategies to ensure engagement in the virtual environment. The following should be considered and made clear in the course application:

3.3.1.1. What virtual learning platform will be used? 3.3.1.2. How will the trainer(s) ensure the following interactions?

3.3.1.2.1. Trainer and participants 3.3.1.2.2. Participants and other participants 3.3.1.2.3. Participants and course materials (i.e. FDA Hazards Guide)

3.4. Student Participation:

3.4.1. All virtual courses must have a Supervisory Trainer and a Technical Administrator (TA). 3.4.1.1. The TA will ensure all students are meeting the training requirements (audio/video) and

will monitor the online platform for questions/issues. 3.4.1.2. Technical administrator MUST be someone other than the ST but can be a co-trainer. 3.4.1.3. Any students who are not present for any portion of the training, for any reason, are not

eligible for certification through AFDO unless the ST deems it necessary to accommodate additional contact time with those individuals due to extenuating circumstances.

3.4.1.4. Additional contact time should occur within one week of the training date. 3.4.2. Supervisory trainers must clearly outline specific procedures/techniques that will be implemented

to ensure active participation from students. A recommended/example approach is provided below. 3.4.2.1. Knowledge assessment can be used throughout the virtual training to ensure the students

are engaged, listening and comprehending course content. Example assessments can be found in the virtual course agenda template.

3.4.2.2. ST can engage in a “roll-call” in order to ensure participant attendance throughout the training. It is recommended that this occur before starting and after each break and

breakout session. 3.4.2.3. If not using knowledge assessment and roll call, how will you ensure active participation

and learning are taking place?

3.5. Group Activities 3.5.1. Group work is an integral component of the Segment Two HACCP training course learning

objectives. The ST must assure their virtual learning platform can accommodate group work and collaboration among participants.

3.5.2. The virtual learning platform must have the ability to break students into groups or minimize class size to accommodate a single group (no more than 5 participants)

3.5.2.1. How will trainer(s) ensure all students are participating in group activities? 3.5.2.2. How will participants collaborate on developing the product description form, hazard

analysis form and HACCP plans? 3.5.2.3. Will a file-sharing platform, such as Google documents be used? 3.5.2.4. How will group presentations be conducted?

3.6. Contact Time

3.6.1. Contact time for virtual training must meet the same 6.5 contact hours minimum as required by the in-person Segment Two HACCP training course. Adjustments to course contact hours must be

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clearly justified and approved by AFDO prior to scheduling the virtual course.

3.7. Course Evaluation 3.7.1. All virtual courses shall conclude with a course evaluation, which must be shared with AFDO

upon completion. While supervisory trainers are responsible for developing their own course evaluation, the following questions MUST be included and submitted with course completion paperwork. Additional evaluation questions are at the discretion of the Supervisory Trainer.

3.7.1.1. On a scale of 0-10 (0 = Not at all effective, 10 = Extremely effective) how effective did you find this virtual learning platform for this training?

3.7.1.2. How confident were you about conducting a Hazard Analysis BEFORE attending this training (0 = Not at all confident, 10 = Extremely confident)?

3.7.1.3. How confident were you about conducting a Hazard Analysis AFTER attending this training (0 = Not at all confident, 10 = Extremely confident)?

3.7.1.4. How comfortable were you with developing a HACCP plan BEFORE attending this training (0 = Not at all comfortable, 10 = Extremely comfortable)?

3.7.1.5. How comfortable were you with developing a HACCP plan AFTER attending this training (0 = Not at all comfortable, 10 = Extremely comfortable)?

3.8. Training Record

3.8.1. It may be beneficial to record your training in the instance that there is a question regarding student’s participation as it relates to the issuance of their completion certificate. If you choose to record the virtual training, AFDO can request to review up to 45 days after completion of the course.

3.8.2. Trainers should include the following language in their registration and confirmation emails to participants: “This training may be recorded for training and/or auditing purposes.”

3.9. Training Materials 3.9.1. All relevant Segment Two training materials are required for the virtual course. STs must ensure

the following required materials are used for the training: 3.9.1.1. Participants must have a copy of the most recent version of the FDA Fish and Fishery

Products Hazards and Controls Guidance 3.9.1.2. The SHA Segment Two HACCP PowerPoint slides must be used to deliver course

content and review. 3.9.1.3. The SHA official models must be used for group activities.

3.10. Course completion paperwork

3.10.1. Upon completion of a virtual segment two training the following course paperwork must be submitted to AFDO for review and issuance of certificates.

3.10.1.1.1. Student information sheet, consider how these will be collected when using a virtual learning space.

3.10.1.1.2. Seafood HACCP Instructor Worksheet (Excel spreadsheet) 3.10.1.1.3. Segment One completion emails or past SHA certificate for each student 3.10.1.1.4. Course evaluation (Section 3.7) 3.10.1.1.5. Course invoice

Ultimately the virtual Segment Two HACCP training course should be equivalent in quality, content and contact time as any in-person Segment Two HACCP training course. Major deviations from in-person Segment Two HACCP training course Protocols include:

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● Limitations on course size, maximum of 20 participants. ● At least one Supervisory Trainer and a Technical Administrator are required for all virtual training, up to

10 participants. Virtual courses in excess of 10 (but no more than 20) require a second qualified trainer to be present for the duration of the training.

● All students must have internet connectivity and audio/video capabilities to participate. ● All students must have a computer to participate. Students may not access the virtual learning platform

from a cell phone. ● Students must participate individually from a computer. Groups may NOT share a single computer. ● Required evaluation questions submitted with course completion paperwork ● Trainer(s) must implement procedures/techniques that will ensure active participation from students (i.e.

Knowledge assessments and roll call).

Other items of Note: The SHA-AFDO HACCP and SCP Training Protocol (October Edition) http://www.afdo.org/resources/Documents/SHA-AFDO%20PROTOCOL%2010.2019.pdf will still be followed at all times, including:

● Instructors must assure students have successfully completed the SHA’s Basic HACCP course or the Cornell Internet Course (Segment One) prior to attending the Segment Two HACCP training course.

● Must abide by topical contact times listed in the Appendix I draft Agenda of this protocol, which includes at least 2 hours for conducting practical exercises.

● Projected costs of the course and registration fees must be consistent with SHA/AFDO’s intention to minimize costs for training.

● Failure to conduct training according to the virtual training protocols may be cause for revocation of course registration or training qualification.

● All Trainers must be Qualified Trainers. Supervisory Trainers must be persons that have completed a Train-the-Trainer course.

● Course audits may be conducted on virtual courses to assure instructors are following the established Protocols.

http://www.afdo.org/resources/Documents/SHA-AFDO%20PROTOCOL%2010.2019.pdf

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Appendix I: Segment Two Seafood HACCP Virtual Training Course

Agenda Introduction to (zoom) and troubleshooting - REQUIRED for those not familiar with virtual learning and document sharing platforms (30 minutes)

Orientation, Course Objectives and Introductions

Review of FDA Seafood HACCP Regulation (21 CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP (30 minutes required)

Identify species and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide) (60 minutes required)

● Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4 ● Discuss use of the “Understand the Potential Hazard” section of each chapter ● Participants should identify the food safety hazards for the provided commodities (i.e. model

provided by SHA)

Ex: Knowledge assessment (KA) 1: Seafood Hazards

1. Where in the hazards guide can you find more information on the hazard of allergens? a. Chapter 7 b. Chapter 9 c. Chapter 12 d. Chapter 19

2. Where in the hazards guide can you find more information on the hazard of Clostridium

botulinum toxin formation? a. Chapter 7 b. Chapter 9 c. Chapter 13 d. Chapter 19

Break - Roll Call

Review Progressive Steps for Developing a HACCP Program (90-120 minutes required – be specific in your agenda)

● How to conduct a Hazard Analysis (i.e. product specification, flow diagram, and hazard analysis) using FDA Hazard’s Guide (Chapter 2, Appendix 3 and a process model provided by SHA)

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● Developing a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.

Ex: Knowledge assessment (KA) 2: Identifying Hazards

1. Which of the following hazards IS a concern in Bluefish (Pomatomus saltatrix)? a. Parasites b. Natural Toxins c. Environmental Chemicals d. Aquaculture Drugs

2. Which of the following hazards IS a concern in Cod (Gadus macrocephalus)? a. Environmental Chemicals b. Scombrotoxin (Histamine) c. Natural Toxins d. Parasites

Lunch - Roll Call

Ex: Knowledge assessment (KA) 3: CCP’s

1. On what page of the hazards guide can you find control strategies for aquaculture drugs? a. Page 193 b. Page 201 c. Page 245 d. Page 297

2. On what page of the hazards guide can you find control strategies for glass inclusion? a. Page 385 b. Page 398 c. Page 245 d. Page 297

Group Work Sessions using a new model (120 -180 minutes required – be specific in your agenda)

● Randomized pre-selected groups will be assigned one of the selected new models. ● Each group will develop a hazard analysis and a HACCP plan for their assigned model.

Presentation and Discussion of Group Work Sessions (60 minutes required)

● Groups will present their models: Hazards Identified, CCP’s and final HACCP Plan.

Wrap-Up and Q&A (30 minutes required)

● Student info sheets distributed virtually prior to training and must be returned before. ● Require a short evaluation prior to signing off.

VIRTUAL TRAINING TECHNICAL LOGISTICS: ZOOM The virtual training course will consist of lectures to review seafood HACCP regulations, seafood safety hazards, the HACCP principles and steps to generating an effective HACCP plan and group work sessions to practice the principles and concepts learned. In order to effectively conduct the segment two training in a virtual learning platform we will employ several tools and technologies that participants should be familiar with prior to attending. Note: the first 30 minutes (8:30 – 9:00 am) will be dedicated to troubleshooting and resolving technical difficulties prior to the start of the training at 9:00 AM. This is required for all participants. The various tools and technologies employed are described below. ZOOM Join a Zoom Meeting: To join the meeting you have been provided a link in the Location section of this course information document. You simply need to click on that link to access the training. Here is a video tutorial on joining a zoom meeting. You can also join a test zoom meeting to ensure you have the proper internet, video, and audio functionality prior to the start of the training at zoom.us/test. Screen Sharing: During breakouts and during the group presentations it may be necessary to share your screen so the whole group can see what you are seeing. Here is a quick video on screen sharing. You can also review the images provided below to assist in the screen sharing process.

Click one of the share buttons to start screen sharing. Note: once screen sharing begins your toolbar will likely transition to the top of the screen.

Most tools used will be located on the toolbar. This is typically at the bottom of the zoom window but may be at the top if using different devices to access (tablets, phones etc.).

https://support.zoom.us/hc/en-us/articles/201362193-How-Do-I-Join-A-Meeting-

https://zoom.us/test

https://support.zoom.us/hc/en-us/articles/201362153-How-Do-I-Share-My-Screen-

https://support.zoom.us/hc/en-us/articles/201362153-How-Do-I-Share-My-Screen-

Video and Audio: While video is required for the duration of the training we will ask participants to mute themselves when not speaking to limit feedback and background noise.

The window to the right will open. You can choose share the whole screen or just a single open window. Once the desired screen/ document is selected click share.

Audio settings can be adjusted by clicking the “˄” next to the audio button indicated on the toolbar.

You can see that audio is currently muted. You can unmute your audio by clicking the audio button on the toolbar.

When video is on and you are unmuted the video and audio buttons will not have the red line through them as depicted below. Clicking the buttons again will mute and stop video respectively.

Video settings can be adjusted by clicking the “˄” next to the video button, which is next to the audio button on the toolbar.

You can see that video is currently off. You can turn your video on by clicking the video button on the toolbar.

Zoom Chat: Since participants will be asked to mute their audio when not speaking the chat feature is enabled to ensure participants can interact with the Trainer and other participants throughout the training. You can also open the participants window to view other participants and utilize the interactive buttons to communicate with the trainer(s).

The chat box (right). Can be opened with the chat button on the toolbar.

The participants box (right). Can be opened with the participants button on the toolbar.

Interact with Trainer

Breakout Rooms: During group work sessions the trainer will break participants into teams using the breakout room feature in zoom. The instructor will assign you group and initiate breakout rooms when necessary throughout the training. Once in a breakout room you will only be able to see and hear the members of your group. This will look and function the same with a few minor changes, which are highlighted below. Trainers will have the ability to jump between rooms to assist as needed. You can use the “Ask for Help” feature to contact your trainer for assistance.

Only work group team members will appear here.

If the trainer is not in your room you can request assistance as needed below.

The chat feature in breakout rooms is shared only with your team and will be saved between work sessions.

At the end of each work session the trainer will close the breakout groups and a 60 second countdown will be initiated. If ready, you can select return to main session to join the whole group for the next phase of the training.

Note: If using another platform or app to access the zoom meeting your toolbar may appear differently. See below example when accessed through a tablet.

Google Documents

When doing breakout group work sessions, teams will collaborate on completing various forms as you develop a HACCP plan for the models provided. Each team will be provided a link to a google drive folder that contains all the necessary form templates. When these documents are opened as google documents, all team members can work on the document simultaneously and see each other’s work in real time.

Note the toolbar is located at the top when accessing through the zoom app on a tablet. You may have to select the more button to access additional features (i.e. chat).

After clicking on the link shared with you, the document folder will open on your web browser. Double click the document you wish to view.

You are now working on a google document. You will see any others working on it as well.

Other collaborators will appear here.

3. Optional - Review the Zoom demonstration video:https://maine.zoom.us/rec/share/vZNUFu391mdLE6fJ53_-WY1mN6_Xeaa8hCAW8qIKzxo3Z3zrbfI1s-AdxYAe-WJN

4. For in-person course registrations which have already been approved by AFDO thatyou want to cancel, contact AFDO (afdo@afdo.org and/or aking@afdo.org) tocancel the course.

5. For in-person course registrations which have already been approved by AFDO thatyou would like to deliver remotely, contact AFDO to cancel the original course, thenregister a new course by using the attached Virtual Segment Two CourseRegistration Form (attached). Domestic and International Course Registration is thesame form for both.

6. New course registrations for remote delivery of trainings to be held before May 31,2020 must fill out the attached Virtual Segment Two Course Registration Form(attached). Domestic and International Course Registration is the same form forboth.

If you have any questions about the above, please do not hesitate to contact me. If I do notknow the answer, I’ll get an answer asap.

Alena KingSpecial Projects AssistantAssociation of Food & Drug Officials155 W. Market Street, 3rd FloorYork, PA 17401O 717-757-2888 x101F 717-650-3650aking@afdo.org

www.afdo.org

Connect. Share. Impact. Protect.

https://protect-us.mimecast.com/s/uFlZC4xYNJf9z6rcOi3Hqhttps://protect-us.mimecast.com/s/uFlZC4xYNJf9z6rcOi3Hqmailto:afdo@afdo.orgmailto:aking@afdo.orgmailto:aking@afdo.orghttps://protect-us.mimecast.com/s/9M0SC5y1OgspMRAiOCCi4

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SHA Seafood HACCP Segment Two Virtual Training Course Protocol

1. Title Seafood HACCP Alliance (SHA) Seafood HACCP Segment Two Virtual Training Course Protocol

2. Purpose/Objectives/Goals In response to the COVID-19 pandemic and heightened concern for spread through person-to-person contact, the Seafood HACCP Alliance (SHA) has temporarily instituted a Protocol for conducting Segment Two HACCP training courses through virtual learning platforms. The following Protocol outlines the requirements for Segment Two HACCP training course equivalency when conducting the training through virtual learning platforms. The virtual learning Protocol will be effective through May 31, 2020. This termination date will be reassessed and extended as necessary to accommodate current state and federal policies regarding social distancing.

3. Course Equivalency Criteria 3.1. Course registration and Supervisory Trainer (ST)

3.1.1. In a virtual learning space, there will be new administrative, electronic monitoring tools used to assure participant activity during the course. These should ensure course content and structure is equivalent to any in-person Segment Two HACCP training course.

3.1.2. All virtual training must have at least one ST present for the duration of the training and a technical administrator (TA), see section 3.4.

3.1.3. The ST is responsible for registering the course as a Virtual Segment Two HACCP Training course with AFDO prior to conducting the training.

3.1.4. All virtual training registered with AFDO must follow the Protocols outlined in sections 3.2 - 3.10 below to meet the minimum qualifications for an equivalent in-person Segment Two HACCP training course.

3.2. Participant Identification and Verification 3.2.1. All participants must have video and audio connections for the duration (6.5 contact hours)

of the training (excluding breaks) to ensure required course contact times are met 3.2.1.1. Participants must ensure they have sufficient capabilities to participate in virtual

HACCP training (video and audio connection, broadband internet, appropriate virtual platform software etc.)

3.2.1.2. Participants must be familiar with virtual learning space and document sharing platforms prior to attending the training

3.2.1.3. For those not familiar, recommend a 30 minute required troubleshooting session, in addition to the 6.5 contact hours.

3.2.2. Virtual training may not exceed 20 participants and there must be a minimum of two qualified trainers for every 10 participants.

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3.3. Participant engagement 3.3.1. Trainers must be able to actively engage all participants for the duration of the virtual

training. Trainer(s) must implement targeted strategies to ensure engagement in the virtual environment. The following should be considered and made clear in the course application:

3.3.1.1. What virtual learning platform will be used? 3.3.1.2. How will the trainer(s) ensure the following interactions?

3.3.1.2.1. Trainer and participants 3.3.1.2.2. Participants and other participants 3.3.1.2.3. Participants and course materials (i.e. FDA Hazards Guide)

3.4. Student Participation:

3.4.1. All virtual courses must have a Supervisory Trainer and a Technical Administrator (TA). 3.4.1.1. The TA will ensure all students are meeting the training requirements (audio/video) and

will monitor the online platform for questions/issues. 3.4.1.2. Technical administrator MUST be someone other than the ST but can be a co-trainer. 3.4.1.3. Any students who are not present for any portion of the training, for any reason, are not

eligible for certification through AFDO unless the ST deems it necessary to accommodate additional contact time with those individuals due to extenuating circumstances.

3.4.1.4. Additional contact time should occur within one week of the training date. 3.4.2. Supervisory trainers must clearly outline specific procedures/techniques that will be implemented

to ensure active participation from students. A recommended/example approach is provided below. 3.4.2.1. Knowledge assessment can be used throughout the virtual training to ensure the students

are engaged, listening and comprehending course content. Example assessments can be found in the virtual course agenda template.

3.4.2.2. ST can engage in a “roll-call” in order to ensure participant attendance throughout the training. It is recommended that this occur before starting and after each break and

breakout session. 3.4.2.3. If not using knowledge assessment and roll call, how will you ensure active participation

and learning are taking place?

3.5. Group Activities 3.5.1. Group work is an integral component of the Segment Two HACCP training course learning

objectives. The ST must assure their virtual learning platform can accommodate group work and collaboration among participants.

3.5.2. The virtual learning platform must have the ability to break students into groups or minimize class size to accommodate a single group (no more than 5 participants)

3.5.2.1. How will trainer(s) ensure all students are participating in group activities? 3.5.2.2. How will participants collaborate on developing the product description form, hazard

analysis form and HACCP plans? 3.5.2.3. Will a file-sharing platform, such as Google documents be used? 3.5.2.4. How will group presentations be conducted?

3.6. Contact Time

3.6.1. Contact time for virtual training must meet the same 6.5 contact hours minimum as required by the in-person Segment Two HACCP training course. Adjustments to course contact hours must be

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clearly justified and approved by AFDO prior to scheduling the virtual course.

3.7. Course Evaluation 3.7.1. All virtual courses shall conclude with a course evaluation, which must be shared with AFDO

upon completion. While supervisory trainers are responsible for developing their own course evaluation, the following questions MUST be included and submitted with course completion paperwork. Additional evaluation questions are at the discretion of the Supervisory Trainer.

3.7.1.1. On a scale of 0-10 (0 = Not at all effective, 10 = Extremely effective) how effective did you find this virtual learning platform for this training?

3.7.1.2. How confident were you about conducting a Hazard Analysis BEFORE attending this training (0 = Not at all confident, 10 = Extremely confident)?

3.7.1.3. How confident were you about conducting a Hazard Analysis AFTER attending this training (0 = Not at all confident, 10 = Extremely confident)?

3.7.1.4. How comfortable were you with developing a HACCP plan BEFORE attending this training (0 = Not at all comfortable, 10 = Extremely comfortable)?

3.7.1.5. How comfortable were you with developing a HACCP plan AFTER attending this training (0 = Not at all comfortable, 10 = Extremely comfortable)?

3.8. Training Record

3.8.1. It may be beneficial to record your training in the instance that there is a question regarding student’s participation as it relates to the issuance of their completion certificate. If you choose to record the virtual training, AFDO can request to review up to 45 days after completion of the course.

3.8.2. Trainers should include the following language in their registration and confirmation emails to participants: “This training may be recorded for training and/or auditing purposes.”

3.9. Training Materials 3.9.1. All relevant Segment Two training materials are required for the virtual course. STs must ensure

the following required materials are used for the training: 3.9.1.1. Participants must have a copy of the most recent version of the FDA Fish and Fishery

Products Hazards and Controls Guidance 3.9.1.2. The SHA Segment Two HACCP PowerPoint slides must be used to deliver course

content and review. 3.9.1.3. The SHA official models must be used for group activities.

3.10. Course completion paperwork

3.10.1. Upon completion of a virtual segment two training the following course paperwork must be submitted to AFDO for review and issuance of certificates.

3.10.1.1.1. Student information sheet, consider how these will be collected when using a virtual learning space.

3.10.1.1.2. Seafood HACCP Instructor Worksheet (Excel spreadsheet) 3.10.1.1.3. Segment One completion emails or past SHA certificate for each student 3.10.1.1.4. Course evaluation (Section 3.7) 3.10.1.1.5. Course invoice

Ultimately the virtual Segment Two HACCP training course should be equivalent in quality, content and contact time as any in-person Segment Two HACCP training course. Major deviations from in-person Segment Two HACCP training course Protocols include:

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● Limitations on course size, maximum of 20 participants. ● At least one Supervisory Trainer and a Technical Administrator are required for all virtual training, up to

10 participants. Virtual courses in excess of 10 (but no more than 20) require a second qualified trainer to be present for the duration of the training.

● All students must have internet connectivity and audio/video capabilities to participate. ● All students must have a computer to participate. Students may not access the virtual learning platform

from a cell phone. ● Students must participate individually from a computer. Groups may NOT share a single computer. ● Required evaluation questions submitted with course completion paperwork ● Trainer(s) must implement procedures/techniques that will ensure active participation from students (i.e.

Knowledge assessments and roll call).

Other items of Note: The SHA-AFDO HACCP and SCP Training Protocol (October Edition) http://www.afdo.org/resources/Documents/SHA-AFDO%20PROTOCOL%2010.2019.pdf will still be followed at all times, including:

● Instructors must assure students have successfully completed the SHA’s Basic HACCP course or the Cornell Internet Course (Segment One) prior to attending the Segment Two HACCP training course.

● Must abide by topical contact times listed in the Appendix I draft Agenda of this protocol, which includes at least 2 hours for conducting practical exercises.

● Projected costs of the course and registration fees must be consistent with SHA/AFDO’s intention to minimize costs for training.

● Failure to conduct training according to the virtual training protocols may be cause for revocation of course registration or training qualification.

● All Trainers must be Qualified Trainers. Supervisory Trainers must be persons that have completed a Train-the-Trainer course.

● Course audits may be conducted on virtual courses to assure instructors are following the established Protocols.

http://www.afdo.org/resources/Documents/SHA-AFDO%20PROTOCOL%2010.2019.pdf

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Appendix I: Segment Two Seafood HACCP Virtual Training Course

Agenda Introduction to (zoom) and troubleshooting - REQUIRED for those not familiar with virtual learning and document sharing platforms (30 minutes)

Orientation, Course Objectives and Introductions

Review of FDA Seafood HACCP Regulation (21 CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP (30 minutes required)

Identify species and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide) (60 minutes required)

● Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4 ● Discuss use of the “Understand the Potential Hazard” section of each chapter ● Participants should identify the food safety hazards for the provided commodities (i.e. model

provided by SHA)

Ex: Knowledge assessment (KA) 1: Seafood Hazards

1. Where in the hazards guide can you find more information on the hazard of allergens? a. Chapter 7 b. Chapter 9 c. Chapter 12 d. Chapter 19

2. Where in the hazards guide can you find more information on the hazard of Clostridium

botulinum toxin formation? a. Chapter 7 b. Chapter 9 c. Chapter 13 d. Chapter 19

Break - Roll Call

Review Progressive Steps for Developing a HACCP Program (90-120 minutes required – be specific in your agenda)

● How to conduct a Hazard Analysis (i.e. product specification, flow diagram, and hazard analysis) using FDA Hazard’s Guide (Chapter 2, Appendix 3 and a process model provided by SHA)

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● Developing a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.

Ex: Knowledge assessment (KA) 2: Identifying Hazards

1. Which of the following hazards IS a concern in Bluefish (Pomatomus saltatrix)? a. Parasites b. Natural Toxins c. Environmental Chemicals d. Aquaculture Drugs

2. Which of the following hazards IS a concern in Cod (Gadus macrocephalus)? a. Environmental Chemicals b. Scombrotoxin (Histamine) c. Natural Toxins d. Parasites

Lunch - Roll Call

Ex: Knowledge assessment (KA) 3: CCP’s

1. On what page of the hazards guide can you find control strategies for aquaculture drugs? a. Page 193 b. Page 201 c. Page 245 d. Page 297

2. On what page of the hazards guide can you find control strategies for glass inclusion? a. Page 385 b. Page 398 c. Page 245 d. Page 297

Group Work Sessions using a new model (120 -180 minutes required – be specific in your agenda)

● Randomized pre-selected groups will be assigned one of the selected new models. ● Each group will develop a hazard analysis and a HACCP plan for their assigned model.

Presentation and Discussion of Group Work Sessions (60 minutes required)

● Groups will present their models: Hazards Identified, CCP’s and final HACCP Plan.

Wrap-Up and Q&A (30 minutes required)

● Student info sheets distributed virtually prior to training and must be returned before. ● Require a short evaluation prior to signing off.

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SHA/AFDO Seafood HACCP Training Program

VIRTUAL SEGMENT TWO COURSE REGISTRATION FORM SUBMIT ONE (1) COMPLETE APPLICATION FOR EACH COURSE DATE

Submit this form with the requested documentation to: Association of Food and Drug Officials 155 W Market Street – 3rd Floor, York, PA 17401 717-757-2888 fax 717-650-3650 email afdo@afdo.org

Applications must be submitted 7 business days prior to the course start date. Approval must be obtained prior to the start date of the course for Course Completion Certificates to be issued.

1. APPLICANT First Name MI Last Name

Title

Mailing Address Phone Fax E-mail

2. COURSE: Virtual Segment II (6.5 contact hours) (Please provide justification if planning less than the required contact hours)

Course Date: Virtual Learning Platform: ___________________

Expected Number of Students (maximum of 20):

If course will be taught in a language other than English, list language:

This Course is: (check one) Available to the Public Closed to the Public

3. TRAINERS AND QUALIFYING CREDENTIALS: Attach brief vitae for all Assistant Trainers without an AFDO “current” certificate number. Minimum of 2 qualified Trainer for every 10 participants and 1 technical administrator. Note: for classes over 10, the second qualified trainer can serve as technical administrator (list as both below, if applicable).

Name Certificate # (completed by AFDO)

a. Supervisory Trainer (required)*

b. Technical Administrator (required)

c. Assistant Trainer

d. Assistant Trainer

*Supervisory Trainer must be AFDO “qualified” according to the SHA/AFDO Seafood HACCP and SCP Training Protocol and be present for the duration of the course.

4. AFDO LIAISON: (Domestic courses only) Optional – See Section 8.6 of the HACCP and SCP Training Protocol I will be using the appropriate AFDO Affiliate to help facilitate my course (i.e., registration, purchase

mailto:afdo@afdo.org

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manuals, and provide payment to AFDO for course certificates) Yes No 5. COURSE AGENDA: Attach a copy of the course agenda you will be using for this course. Course agenda

must meet the requirements as outlined in the Protocol for SHA Virtual Segment Two Trainings. Assure all topics are covered, and minimum contact times are met. You will need to PROVIDE ACTUAL PROPOSED TIMES AND SHOW THAT THE COURSE IS A MINIMUM 6.5 CONTACT HOURS NOTE: If you plan to teach the course agenda in less than the specified minimum contact hours you will need to justify your decision in writing before approval can be considered.

6. TRAINING MATERIALS: I certify that all training materials, including guides/manuals, slide sets, and training models used are

the approved SHA/AFDO Training Materials as outlined by the Protocols. YES NO If NO, please explain: ____________________________________________________________________ 7. COURSE REGISTRATION FEE: Total cost/student $

Registration fee must include: a) $50 per HACCP student to AFDO for recording and preparing the AFDO Certificates of Course

Completion b) $70 for the HACCP manuals (if applicable for Segment Two) c) $25 per student for Regional Affiliate (Domestic Courses only - optional) d) $100 shipping fee for the Certificates of Course Completion (International Courses only)

NOTE: The total cost per student should be reasonable for necessary Trainer(s), travel, facilities, equipment, and related materials. If the cost per student is over $600.00, please itemize below. The Alliance does not specify any specific limit for the cost per student, but the course approval process can question any apparently excessive costs in order to encourage access to affordable education that advances seafood safety. All approved open courses with the respective costs per student will be posted on Alliance maintained websites. Additional Costs per Student Specific Justifications

8. Virtual Course Specific Questions (Section 3.2 & 3.3 of the SHA Virtual Segment Two Training Protocol)

• Explain how you will ensure video and audio is live and functional for all participants during the entire training:

• How will you assure the following interactions take place: o Trainer and participants:

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o Participants and other Participants:

o Participants and Course Materials (i.e. FDA Hazards Guide):

• How will you ensure active participation from students: o Will knowledge assessments and roll-call be used? YES NO

If no, explain how will you ensure active participation and learning are taking place:

o Explain how will you ensure participant attendance and visual contact throughout the training:

• Group Activities (Section 3.5 of the SHA Virtual Segment Two Training Protocol) o Explain how you will break out participants for group work:

o Explain how you will ensure all students are participating in group activities:

o Explain how participants will collaborate on developing the product description form, hazard analysis form, and HACCP plans:

o Will a file sharing platform such as Google Documents be used? YES NO If no, explain how the product description form, hazard analysis form, and HACCP

plans will be shared with participants:

o Explain how group presentations will be conducted:

9. COURSE EVALUATION (Section 3.7 of the SHA Virtual Segment Two Training Protocol)

• Attach a copy of the course evaluation that will be used. Supervisory Trainers are responsible for developing their own course evaluation. The questions included in 3.7 of the virtual training protocol must be listed in the evaluation.

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• Explain how you will ensure each participant completes an evaluation:

• Explain how you will submit your evaluations to AFDO at the completion of the course:

10. MISCELLANEOUS INFORMATION: For open courses only – please specify any additional information you would like to be included when the course is posted to the Upcoming Courses on the AFDO website (i.e. registration website, any cost differences, etc.). __________________________________________________________________________________________

Signature of the applicant and/or Supervisory Trainer denotes agreement to conduct the described training in accordance with the SHA/AFDO Seafood HACCP and SCP Training Protocols and to be responsible for all fees. Name: Date:

VIRTUAL TRAINING TECHNICAL LOGISTICS: ZOOM The virtual training course will consist of lectures to review seafood HACCP regulations, seafood safety hazards, the HACCP principles and steps to generating an effective HACCP plan and group work sessions to practice the principles and concepts learned. In order to effectively conduct the segment two training in a virtual learning platform we will employ several tools and technologies that participants should be familiar with prior to attending. Note: the first 30 minutes (8:30 – 9:00 am) will be dedicated to troubleshooting and resolving technical difficulties prior to the start of the training at 9:00 AM. This is required for all participants. The various tools and technologies employed are described below. ZOOM Join a Zoom Meeting: To join the meeting you have been provided a link in the Location section of this course information document. You simply need to click on that link to access the training. Here is a video tutorial on joining a zoom meeting. You can also join a test zoom meeting to ensure you have the proper internet, video, and audio functionality prior to the start of the training at zoom.us/test. Screen Sharing: During breakouts and during the group presentations it may be necessary to share your screen so the whole group can see what you are seeing. Here is a quick video on screen sharing. You can also review the images provided below to assist in the screen sharing process.

Click one of the share buttons to start screen sharing. Note: once screen sharing begins your toolbar will likely transition to the top of the screen.

Most tools used will be located on the toolbar. This is typically at the bottom of the zoom window but may be at the top if using different devices to access (tablets, phones etc.).

https://support.zoom.us/hc/en-us/articles/201362193-How-Do-I-Join-A-Meeting-https://zoom.us/testhttps://support.zoom.us/hc/en-us/articles/201362153-How-Do-I-Share-My-Screen-https://support.zoom.us/hc/en-us/articles/201362153-How-Do-I-Share-My-Screen-

Video and Audio: While video is required for the duration of the training we will ask participants to mute themselves when not speaking to limit feedback and background noise.

The window to the right will open. You can choose share the whole screen or just a single open window. Once the desired screen/ document is selected click share.

Audio settings can be adjusted by clicking the “˄” next to the audio button indicated on the toolbar.

You can see that audio is currently muted. You can unmute your audio by clicking the audio button on the toolbar.

When video is on and you are unmuted the video and audio buttons will not have the red line through them as depicted below. Clicking the buttons again will mute and stop video respectively.

Video settings can be adjusted by clicking the “˄” next to the video button, which is next to the audio button on the toolbar.

You can see that video is currently off. You can turn your video on by clicking the video button on the toolbar.

Zoom Chat: Since participants will be asked to mute their audio when not speaking the chat feature is enabled to ensure participants can interact with the Trainer and other participants throughout the training. You can also open the participants window to view other participants and utilize the interactive buttons to communicate with the trainer(s).

The chat box (right). Can be opened with the chat button on the toolbar.

The participants box (right). Can be opened with the participants button on the toolbar.

Interact with Trainer

Breakout Rooms: During group work sessions the trainer will break participants into teams using the breakout room feature in zoom. The instructor will assign you group and initiate breakout rooms when necessary throughout the training. Once in a breakout room you will only be able to see and hear the members of your group. This will look and function the same with a few minor changes, which are highlighted below. Trainers will have the ability to jump between rooms to assist as needed. You can use the “Ask for Help” feature to contact your trainer for assistance.

Only work group team members will appear here.

If the trainer is not in your room you can request assistance as needed below.

The chat feature in breakout rooms is shared only with your team and will be saved between work sessions.

At the end of each work session the trainer will close the breakout groups and a 60 second countdown will be initiated. If ready, you can select return to main session to join the whole group for the next phase of the training.

Note: If using another platform or app to access the zoom meeting your toolbar may appear differently. See below example when accessed through a tablet.

Google Documents

When doing breakout group work sessions, teams will collaborate on completing various forms as you develop a HACCP plan for the models provided. Each team will be provided a link to a google drive folder that contains all the necessary form templates. When these documents are opened as google documents, all team members can work on the document simultaneously and see each other’s work in real time.

Note the toolbar is located at the top when accessing through the zoom app on a tablet. You may have to select the more button to access additional features (i.e. chat).

After clicking on the link shared with you, the document folder will open on your web browser. Double click the document you wish to view.

You are now working on a google document. You will see any others working on it as well.

Other collaborators will appear here.

Virtual Segment 2 Course Registration Form 04.14.2020.pdfVIRTUAL SEGMENT TWO COURSE REGISTRATION FORM